Pasteurization and cooling equipment

Pasteurization is carried out to destroy pathogens and reduce the number of microorganisms.

For all types of dairy products, pasteurization modes are different and are due to both the destruction of microflora and the technological properties that must be given to the dairy product. The quality of the manufactured products largely depends on the pasteurization of the product, and the pasteurization, in turn, depends on the precise thermal calculation, the system of automatic control of the pasteurization process, and the assembly of the installation.

A pasteurization and cooling unit is an equipment used to pasteurize liquid food products in a closed continuous flow, followed by cooling.